CN108164035A - A kind of recovery processing technique of bubble green pepper pickling brine - Google Patents
A kind of recovery processing technique of bubble green pepper pickling brine Download PDFInfo
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- CN108164035A CN108164035A CN201711476554.9A CN201711476554A CN108164035A CN 108164035 A CN108164035 A CN 108164035A CN 201711476554 A CN201711476554 A CN 201711476554A CN 108164035 A CN108164035 A CN 108164035A
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- green pepper
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 129
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 110
- 238000005554 pickling Methods 0.000 title claims abstract description 107
- 239000012267 brine Substances 0.000 title claims abstract description 78
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 title claims abstract description 78
- 238000000034 method Methods 0.000 title claims abstract description 69
- 238000012545 processing Methods 0.000 title claims abstract description 60
- 238000011084 recovery Methods 0.000 title claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 92
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 73
- 239000000706 filtrate Substances 0.000 claims abstract description 66
- 239000007788 liquid Substances 0.000 claims abstract description 56
- 238000002156 mixing Methods 0.000 claims abstract description 44
- 150000003839 salts Chemical class 0.000 claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 claims abstract description 29
- 238000001914 filtration Methods 0.000 claims abstract description 27
- 238000005189 flocculation Methods 0.000 claims abstract description 18
- 230000016615 flocculation Effects 0.000 claims abstract description 18
- 239000013049 sediment Substances 0.000 claims abstract description 16
- 235000018553 tannin Nutrition 0.000 claims description 25
- 229920001864 tannin Polymers 0.000 claims description 25
- 239000001648 tannin Substances 0.000 claims description 25
- 238000004090 dissolution Methods 0.000 claims description 18
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 17
- 239000011780 sodium chloride Substances 0.000 claims description 17
- 229920002401 polyacrylamide Polymers 0.000 claims description 16
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 claims description 11
- 239000002253 acid Substances 0.000 claims description 11
- 244000005700 microbiome Species 0.000 claims description 11
- 102000004169 proteins and genes Human genes 0.000 claims description 11
- 108090000623 proteins and genes Proteins 0.000 claims description 11
- 239000007787 solid Substances 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 8
- 238000004064 recycling Methods 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000003026 anti-oxygenic effect Effects 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 4
- 238000012856 packing Methods 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 description 25
- 235000007862 Capsicum baccatum Nutrition 0.000 description 19
- 239000001728 capsicum frutescens Substances 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 15
- 239000006228 supernatant Substances 0.000 description 12
- 239000000203 mixture Substances 0.000 description 11
- 238000005374 membrane filtration Methods 0.000 description 10
- 235000021110 pickles Nutrition 0.000 description 9
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 239000012535 impurity Substances 0.000 description 7
- 235000013311 vegetables Nutrition 0.000 description 7
- 229920001661 Chitosan Polymers 0.000 description 6
- 239000008213 purified water Substances 0.000 description 6
- 241000219977 Vigna Species 0.000 description 5
- 235000010726 Vigna sinensis Nutrition 0.000 description 5
- 235000002566 Capsicum Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 210000001161 mammalian embryo Anatomy 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 238000001471 micro-filtration Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 239000005909 Kieselgur Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 229910052681 coesite Inorganic materials 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000004035 construction material Substances 0.000 description 1
- 229910052906 cristobalite Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000008394 flocculating agent Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
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- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229910052682 stishovite Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229910052905 tridymite Inorganic materials 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/52—Treatment of water, waste water, or sewage by flocculation or precipitation of suspended impurities
- C02F1/54—Treatment of water, waste water, or sewage by flocculation or precipitation of suspended impurities using organic material
- C02F1/56—Macromolecular compounds
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/001—Processes for the treatment of water whereby the filtration technique is of importance
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/52—Treatment of water, waste water, or sewage by flocculation or precipitation of suspended impurities
- C02F1/54—Treatment of water, waste water, or sewage by flocculation or precipitation of suspended impurities using organic material
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F2103/00—Nature of the water, waste water, sewage or sludge to be treated
- C02F2103/32—Nature of the water, waste water, sewage or sludge to be treated from the food or foodstuff industry, e.g. brewery waste waters
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F2301/00—General aspects of water treatment
- C02F2301/08—Multistage treatments, e.g. repetition of the same process step under different conditions
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Hydrology & Water Resources (AREA)
- Engineering & Computer Science (AREA)
- Environmental & Geological Engineering (AREA)
- Water Supply & Treatment (AREA)
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Separation Of Suspended Particles By Flocculating Agents (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of recovery processing technique of bubble green pepper pickling brine, the recovery processing technique includes：The bubble green pepper that salt content is 10.00~20.00% is pickled brine after flocculation sediment, clear liquid is taken to be filtered after being mixed with diatomite through primary, the first-time filtrate of primary filtering gained is used further to pickling and produces.Bubble green pepper of the technique after existing conventional processes are handled by the way of flocculation sediment, diatomite mixing and filtering are combined is pickled brine, and the bubble green pepper water that production processes use such as obtain for packing, be brewed, bubble green pepper water can not only retain original flavor and color and luster made from which, it can also assign bubble green pepper water better antioxygenic property, certain economic value is created for existing middle-size and small-size bubble green pepper manufacturing enterprise.
Description
Technical field
The present invention is a kind of recovery processing technique of bubble green pepper pickling brine, and in particular to a kind of bubble green pepper pickling of high content of salt
The recovery processing technique of water belongs to biotechnology and field of food.
Background technology
Bubble green pepper as a kind of traditional fermented food, have the characteristics that it is fresh, fragrant, peppery, crisp, other than direct-edible,
It is essential one kind flavouring in going with rice or bread.Bubble green pepper pickling water equally has strong fermentation fragrance, but traditional processing
After process, pickling brine is difficult to be utilized always.High-salt wastewater is affected to treatment tank microorganism species, therefore using dirty
Not only speed is slow, but also treating capacity is smaller for water treating pond processing brine.In addition pickling brine contains more precipitation and impurity one
As method be also difficult to handle, therefore the enrichment of a large amount of pickling brine annoyings bubble green pepper manufacturing enterprise always.
At present, high-salt sewage processing mode principle generally evaporation or reverse osmosis, both modes are for general medium and small
Enterprise means the short slabs such as input is big, maintenance cost is high, energy consumption is big, is not appropriate for being engaged in the medium-sized and small enterprises of bubble green pepper production.It is existing
Have in technology, to realize that high salinity impregnates the processing and utilization of water, patent document CN106213343A（A kind of vegetables salt accumulated water
Method of comprehensive utilization, 2016.12.14）Disclose it is a kind of by salinity be 10~15% salt accumulated water is preprocessed successively, microfiltration membranes
Pickles mother water is used to prepare after filtering and makes the process of pickles, it can be achieved that effective recycling profit of salt accumulated water with pickles mother water
With and cleanly production, be conducive to pickles industry upgrading and enterprise sustainable development.In the patent, pretreatment is using quiet
Put precipitation, the mode of clear liquid coarse filtration removes bulky grain suspended impurity therein and remaining vegetable leaf, then add appropriate shell again
It is the process that 0.2~0.5um membrane filtrations are handled with aperture after glycan flocculation sediment；Micro-filtrate membrane filtration uses pore size filter as 0.1
After the micro-filtrate membrane filtration of~1.0um, total plate count≤100CFU/mL in salt accumulated water, coliform≤30MPN/100ml are controlled.
Patent document CN103349254A（A kind of pickles prepared using recycling salt marsh bubble stain fresh vegetables,
2013.10.16）Disclose it is a kind of the salt accumulated water that salinity is 8~12% is adsorbed through active carbon powder, is centrifuged, chitosan is wadded a quilt with cotton
The process for the flavor fermentation liquid that can be used for bubble stain vegetables is made after solidifying agent flocculation, filtering, zymotic fluid made from this method is used for vegetable
Dish bubble stain can obtain the kimchi products with peculiar flavour.
Invention content
To reduce pollution caused by existing bubble green pepper is pickled brine during production is handled, the present invention provides a kind of bubble green peppers
The recovery processing technique of brine is pickled, which handles existing in a manner that flocculation sediment, diatomite mixing and filtering are combined
There is the bubble green pepper after conventional processes to be pickled brine, and the bubble green pepper water that production processes use, the party such as obtain for packing, is brewed
Bubble green pepper water can not only retain original flavor and color and luster made from formula, moreover it is possible to assign bubble green pepper water better antioxygenic property, be existing
There is middle-size and small-size bubble green pepper manufacturing enterprise to create certain economic value.
The present invention is achieved through the following technical solutions：The recovery processing technique of a kind of bubble green pepper pickling brine, at the recycling
Science and engineering skill includes：The bubble green pepper that salt content is 10.00~20.00% is pickled brine after flocculation sediment, clear liquid is taken to be mixed with diatomite
After conjunction pickling production is used further to through primary filtering, the first-time filtrate of primary filtering gained.
The flocculation sediment includes：
（a）It will add in bubble green pepper pickling brine, and obtain mixed liquor after mixing and stand after flocculant water dissolution；
（b）It adds in mixed liquor, obtain bubble green pepper mixed liquor after mixing and stands after being dissolved in tannin water.
The step（a）In, flocculant is polyacrylamide flocculant, and weight is pickled the 0.01 of weight saline for bubble green pepper
~0.10 ‰, it will add in after the water dissolution of 10~50 times of quality of flocculant in bubble green pepper pickling brine, must mix after mixing
Liquid simultaneously stands 3~5min.
The step（b）In, the weight of tannin is pickled 0.001~the 0.010 ‰ of weight saline for bubble green pepper, and tannin is used
It is added in mixed liquor after the water dissolution of 100~500 times of quality, obtain bubble green pepper mixed liquor after mixing and stands 3~5min.
The supernatant volume accounts for the 70.00~80.00% of bubble green pepper mixed liquor total volume.
The diatomite includes the diatomite A of 100~150 mesh and the diatomite B of 200~300 mesh, by the diatomite A
It is uniformly mixed with diatomite B with clear liquid, wherein, diatomite A accounts for 0.1~the 1.0 ‰ of clear liquid weight, and diatomite B accounts for clear liquid weight
0.1~1.0 ‰.（During single filtration, diatomite dosage is minimum not less than 3kg, and highest dosage is no more than 10kg.）
The primary filtering is that clear liquid and diatomaceous mixed solution are sent into the process being filtered in flame filter press, sheet frame
The operating pressure of filter is controlled in 15~20Mpa.
The recovery processing technique further includes：The turbid after flocculation sediment is taken to carry out secondary filter, obtained by secondary filter
Secondary filtrate is used further to pickling production after being mixed with first-time filtrate.
The secondary filter is that turbid is sent into the process being filtered in flame filter press, the operation pressure of flame filter press
Power is controlled in 15~20Mpa.
The first-time filtrate and the mixed technical indicator of secondary filtrate meet：
Total acid content：0.50~1.30%；
Salt content：10.00~20.00%；
Salt-less solid：0.80~2.00%；
Protein：0.05~0.10%；
Microorganism：10~1000cfu/mL；
Acrylamide：0.10~0.50ug/L.
Compared with prior art, the present invention haing the following advantages and advantageous effect：
（1）Present invention process is in a manner that flocculation sediment, diatomite mixing and filtering are combined to existing conventional processes
Bubble green pepper pickling brine afterwards is handled, and obtain that the bubble green pepper water that the production processes such as packaging, brewed use, the technique can be back to
Overcome existing bubble green pepper pickling brine pollution existing during production processing, energy consumption and production cost are high the defects of, place
Original flavor and color and luster can not only be retained by managing obtained bubble green pepper water, moreover it is possible to assign bubble green pepper water better antioxygenic property, have
Good economic value.
（2）The present invention uses polyacrylamide flocculant during flocculation sediment（Non-ionic polyacrylamide, in white
Coloured particles, molecular weight are 200~1500, and content >=90%, acrylamide content is less than 0.05%）And tannin（Pale yellow powder,
Heap density is 0.3~0.4g/cm3, content >=95%）Collocation uses, by rationally controlling polyacrylamide flocculant and tannin
Usage amount, i.e.,：Polyacrylamide flocculant weight is pickled 0.01~the 0.10 ‰ of weight saline for bubble green pepper, and tannin weight is bubble green pepper
0.001~the 0.010 ‰ of weight saline are pickled, the bubble green pepper that can effectively flocculate is pickled colloid and fine impurity part in brine, wadding
After solidifying on the basis of ensureing that water body is clear, the qualitative factors such as flavor, the color and luster of gained bubble green pepper water are not influenced not only, moreover it is possible to assign
The better antioxygenic property of bubble green pepper water is more advantageous to the abundant reuse of bubble green pepper water.
（3）The present invention adds in diatomite in the clear liquid after flocculation sediment, diatomite uses two kinds of silicon of different meshes
Diatomaceous earth A and diatomite B are used cooperatively, SiO2Content >=85% can effectively filter flocculated deposit, and it is bright to assign vegetables
Clear appearance, the bubble green pepper water obtained after filtering can be directly used for the production processes such as packaging, brewed.
（4）The flocculation sediment mode that the method for the present invention is related to is more suitable for being pickled saline treatment technique on a large scale, practical
In production process, using polyacrylamide flocculant, the flocculate with chitosan method that more existing treatment process uses has cost more
The features such as low, catabolite is not antibacterial, suitable lactobacter growth, it has been proved by practice that polyacrylamide flocculant is wadded a quilt with cotton compared with chitosan
Solidifying agent has better practical effect, often handles the cost of one ton of pickling brine and can control within 16 yuan.
（5）In present invention process, it is used to combine the deposit generated during flocculation sediment, diatomite using diatomite
It is not only of low cost, while good drainage effect is had both again.
（6）In present invention process, after the clear liquid generated after flocculation sediment and turbid are filtered respectively with flame filter press
Cross cleaner liquid and secondary filter clear liquid to primary, then again by it is primary cross cleaner liquid and secondary filter clear liquid used for the later stage and
It produces, in actual production process, it is to block in order to prevent separately to filter early period, increases the rate of filtration；Later stage remerge be in order to
To greatest extent using pickles water, the zero-emission of pickles water is realized, reduce environmental protection pressure and improve the utilization rate of pickling brine.
（7）Present invention process is suitable for the processing of scale, during primary filtering and secondary filter, using sheet frame mistake
Filter, operating pressure control the mode in 15~20Mpa, the more existing membrane filtration used or micro-filtrate membrane filtration, have treating capacity
Greatly, the advantages that processing speed is fast.In actual use, filter residue is obtained by filtration as objects such as diatomite and protein through flame filter press
Matter, the recyclable washing of manufacturing enterprise is recycled or is used, such as pave the way, fill out hole as construction material, on environment without influence, green
Environmental protection.
（8）In present invention process, the bubble green pepper water obtained after processing can be as the pickling water for pickling production, the pickling
Water is due to containing a large amount of salt, acid, aroma-producing substance etc., available for needing the vegetable of addition water body in curing process
Dish, such as fresh chilli, fresh millet starch, fresh cowpea, chilli, should treated that pickling water indices meet national mark
Standard, on later product without influence.
Specific embodiment
The present invention is described in further detail, but the implementation of the present invention is not limited to this with reference to embodiment.
Embodiment 1：
The present embodiment proposes a kind of recovery processing technique of bubble green pepper pickling brine, which is used for salt content
The processing of 10.00% bubble green pepper pickling brine, is as follows：
（1）It will add in bubble green pepper pickling brine, and obtain mixed liquor after mixing and stand after flocculant water dissolution.
（2）It adds in mixed liquor, obtain bubble green pepper mixed liquor after mixing and stands after being dissolved in tannin water.
（3）After the clear liquid after standing is taken to be mixed with diatomite, the first-time filtrate through once filtering gained is used as pickling water, then
It is produced for being pickled.
The technical indicator of pickling water that above-mentioned first-time filtrate obtains meets：
Total acid content：0.80%；
Salt content：10.00%；
Salt-less solid：0.80%；
Protein：0.05%；
Microorganism：10cfu/mL；
Acrylamide：0.10ug/L.
Embodiment 2：
The present embodiment proposes a kind of recovery processing technique of bubble green pepper pickling brine, which is used for salt content
The processing of 20.00% bubble green pepper pickling brine, is as follows：
（1）It will add in bubble green pepper pickling brine, and obtain mixed liquor after mixing and stand after flocculant water dissolution.
（2）It adds in mixed liquor, obtain bubble green pepper mixed liquor after mixing and stands after being dissolved in tannin water.
（3）After the clear liquid after standing is taken to be mixed with diatomite, first-time filtrate is obtained after once filtering.
（4）The turbid after standing is taken to carry out secondary filter, the secondary filtrate obtained after secondary filter mixes with first-time filtrate
Afterwards as pickling water, it is used further to pickling production.
The technical indicator of pickling water obtained after above-mentioned first-time filtrate and the mixing of secondary filtrate meets：
Total acid content：1.30%；
Salt content：20.00%；
Salt-less solid：2.00%；
Protein：0.10%；
Microorganism：1000cfu/mL；
Acrylamide：0.50ug/L.
Embodiment 3：
The present embodiment proposes a kind of recovery processing technique of bubble green pepper pickling brine, which is used for salt content 18%
Bubble green pepper pickling brine processing, be as follows：
（1）It will add in bubble green pepper pickling brine, and obtain mixed liquor after mixing and stand after flocculant water dissolution.
（2）It adds in mixed liquor, obtain bubble green pepper mixed liquor after mixing and stands after being dissolved in tannin water.
（3）After the clear liquid after standing is taken to be mixed with diatomite, first-time filtrate is obtained after once filtering.
（4）The turbid after standing is taken to carry out secondary filter, the secondary filtrate obtained after secondary filter mixes with first-time filtrate
Afterwards as pickling water, it is used further to pickling production.
The technical indicator of pickling water obtained after above-mentioned first-time filtrate and the mixing of secondary filtrate meets：
Total acid content：0.85%；
Salt content：17%；
Salt-less solid：1.20%；
Protein：0.06%；
Microorganism：200cfu/mL；
Acrylamide：0.21ug/L.
Embodiment 4：
The present embodiment proposes a kind of recovery processing technique of bubble green pepper pickling brine, which is used for salt content
The processing of 12.00% bubble green pepper pickling brine, is as follows：
（1）It will add in after the water dissolution of 10 times of quality of a certain amount of flocculant in bubble green pepper pickling brine, must mix after mixing
It closes liquid and stands 3min, wherein, flocculant is polyacrylamide flocculant, and weight is pickled weight saline for bubble green pepper
0.01‰。
（2）It will be added in mixed liquor after the water dissolution of 100 times of quality of a certain amount of tannin, and obtain bubble green pepper after mixing and mix
It closes liquid and stands 3min, wherein, the weight of tannin is pickled the 0.001 ‰ of weight saline for bubble green pepper.
（3）After the clear liquid after standing is taken to be mixed with diatomite, first-time filtrate is obtained after once filtering.
（4）The turbid after standing is taken to carry out secondary filter, the secondary filtrate obtained after secondary filter mixes with first-time filtrate
Afterwards as pickling water, it is used further to pickling production.
The technical indicator of pickling water obtained after above-mentioned first-time filtrate and the mixing of secondary filtrate meets：
Total acid content：0.50%；
Salt content：11.00%；
Salt-less solid：0.95%；
Protein：0.070%；
Microorganism：330cfu/mL；
Acrylamide：0.25ug/L.
Embodiment 5：
The present embodiment proposes a kind of recovery processing technique of bubble green pepper pickling brine, which is used for salt content
The processing of 19.00% bubble green pepper pickling brine, is as follows：
（1）It will add in after the water dissolution of 50 times of quality of a certain amount of flocculant in bubble green pepper pickling brine, must mix after mixing
It closes liquid and stands 5min, wherein, flocculant is polyacrylamide flocculant, and weight is pickled weight saline for bubble green pepper
0.10‰。
（2）It will be added in mixed liquor after the water dissolution of 500 times of quality of a certain amount of tannin, and obtain bubble green pepper after mixing and mix
It closes liquid and stands 5min, wherein, the weight of tannin is pickled the 0.010 ‰ of weight saline for bubble green pepper.
（3）After the clear liquid after standing is taken to be mixed with diatomite, first-time filtrate is obtained after once filtering.
（4）The turbid after standing is taken to carry out secondary filter, the secondary filtrate obtained after secondary filter mixes with first-time filtrate
Afterwards as pickling water, it is used further to pickling production.
The technical indicator of pickling water obtained after above-mentioned first-time filtrate and the mixing of secondary filtrate meets：
Total acid content：1.20%；
Salt content：17.00%；
Salt-less solid：1.30%；
Protein：0.10%；
Microorganism：500cfu/mL；
Acrylamide：0.15ug/L.
Embodiment 6：
The present embodiment proposes a kind of recovery processing technique of bubble green pepper pickling brine, which is used for salt content
The processing of 14.00% bubble green pepper pickling brine, is as follows：
（1）It will add in after the water dissolution of 25 times of quality of a certain amount of flocculant in bubble green pepper pickling brine, must mix after mixing
It closes liquid and stands 4min, wherein, flocculant is polyacrylamide flocculant, and weight is pickled weight saline for bubble green pepper
0.05‰。
（2）It will be added in mixed liquor after the water dissolution of 300 times of quality of a certain amount of tannin, and obtain bubble green pepper after mixing and mix
It closes liquid and stands 4min, wherein, the weight of tannin is pickled the 0.005 ‰ of weight saline for bubble green pepper.
（3）Take the clear liquid after standing（Supernatant volume accounts for the 70.00% of bubble green pepper mixed liquor total volume）It is mixed with diatomite
It closes, diatomite includes the diatomite A of 100 mesh and the diatomite B of 200 mesh, in use, diatomite A and diatomite B are mixed with clear liquid
It closes uniformly, wherein, diatomite A accounts for the 0.1 ‰ of clear liquid weight, and diatomite B accounts for the 0.1 ‰ of clear liquid weight, and diatomite is uniformly mixed
Afterwards, clear liquid is sent into diatomaceous mixed solution in flame filter press and is once filtered, the operating pressure of flame filter press
It controls in 15Mpa, first-time filtrate is obtained after once filtering.
（4）The turbid after standing is taken to be sent into flame filter press and carries out secondary filter, the operating pressure control of flame filter press
System is in 15Mpa.The secondary filtrate obtained after secondary filter is used as pickling water after being mixed with above-mentioned first-time filtrate, be used further to pickling life
Production.
The technical indicator of pickling water obtained after above-mentioned first-time filtrate and the mixing of secondary filtrate meets：
Total acid content：0.60%；
Salt content：13.8%；
Salt-less solid：1.50%；
Protein：0.05%；
Microorganism：88cfu/mL；
Acrylamide：0.30ug/L.
Embodiment 7：
The present embodiment proposes a kind of recovery processing technique of bubble green pepper pickling brine, which is used for salt content
The processing of 15.00% bubble green pepper pickling brine, is as follows：
（1）It will add in after the water dissolution of 40 times of quality of a certain amount of flocculant in bubble green pepper pickling brine, must mix after mixing
It closes liquid and stands 5min, wherein, flocculant is polyacrylamide flocculant, and weight is pickled weight saline for bubble green pepper
0.08‰。
（2）It will be added in mixed liquor after the water dissolution of 300 times of quality of a certain amount of tannin, and obtain bubble green pepper after mixing and mix
It closes liquid and stands 4min, wherein, the weight of tannin is pickled the 0.006 ‰ of weight saline for bubble green pepper.
（3）Take the clear liquid after standing（Supernatant volume accounts for the 80.00% of bubble green pepper mixed liquor total volume）It is mixed with diatomite
It closes, diatomite includes the diatomite A of 150 mesh and the diatomite B of 300 mesh, in use, diatomite A and diatomite B are mixed with clear liquid
It closes uniformly, wherein, diatomite A accounts for the 1.0 ‰ of clear liquid weight, and diatomite B accounts for the 1.0 ‰ of clear liquid weight, and diatomite is uniformly mixed
Afterwards, clear liquid is sent into diatomaceous mixed solution in flame filter press and is once filtered, the operating pressure of flame filter press
It controls in 20Mpa, first-time filtrate is obtained after once filtering.
（4）The turbid after standing is taken to be sent into flame filter press and carries out secondary filter, the operating pressure control of flame filter press
System is in 20Mpa.The secondary filtrate obtained after secondary filter is used as pickling water after being mixed with above-mentioned first-time filtrate, be used further to pickling life
Production.
The technical indicator of pickling water obtained after above-mentioned first-time filtrate and the mixing of secondary filtrate meets：
Total acid content：0.75%；
Salt content：14.60%；
Salt-less solid：0.80%；
Protein：0.08%；
Microorganism：100cfu/mL；
Acrylamide：0.15ug/L.
Embodiment 8：
The present embodiment proposes a kind of recovery processing technique of bubble green pepper pickling brine, which is used for salt content
The processing of 20.00% bubble green pepper pickling brine, is as follows：
（1）It will add in after the water dissolution of 20 times of quality of a certain amount of flocculant in bubble green pepper pickling brine, must mix after mixing
It closes liquid and stands 3min, wherein, flocculant is polyacrylamide flocculant, and weight is pickled weight saline for bubble green pepper
0.02‰。
（2）It will be added in mixed liquor after the water dissolution of 400 times of quality of a certain amount of tannin, and obtain bubble green pepper after mixing and mix
It closes liquid and stands 5min, wherein, the weight of tannin is pickled the 0.008 ‰ of weight saline for bubble green pepper.
（3）Take the clear liquid after standing（Supernatant volume accounts for the 75.00% of bubble green pepper mixed liquor total volume）It is mixed with diatomite
It closes, diatomite includes the diatomite A of 100 mesh and the diatomite B of 300 mesh, in use, diatomite A and diatomite B are mixed with clear liquid
It closes uniformly, wherein, diatomite A accounts for the 0.5 ‰ of clear liquid weight, and diatomite B accounts for the 0.5 ‰ of clear liquid weight, and diatomite is uniformly mixed
Afterwards, clear liquid is sent into diatomaceous mixed solution in flame filter press and is once filtered, the operating pressure of flame filter press
It controls in 15Mpa, first-time filtrate is obtained after once filtering.
（4）The turbid after standing is taken to be sent into flame filter press and carries out secondary filter, the operating pressure control of flame filter press
System is in 18Mpa.The secondary filtrate obtained after secondary filter is used as pickling water after being mixed with above-mentioned first-time filtrate, be used further to pickling life
Production.
The technical indicator of pickling water obtained after above-mentioned first-time filtrate and the mixing of secondary filtrate meets：
Total acid content：1.00%；
Salt content：20.00%；
Salt-less solid：0.80%；
Protein：0.10%；
Microorganism：500cfu/mL；
Acrylamide：0.35ug/L.
Embodiment 9：
The present embodiment proposes a kind of recovery processing technique of bubble green pepper pickling brine, and the recovery processing technique is for 1 ton of bubble hot red pepper
Brine（Salt content 15.00%）Processing, be as follows：
（1）It will be added in after the polyacrylamide flocculant of 10g 200g dissolved in purified water in bubble hot red pepper brine, after mixing
Mixed liquor simultaneously stands 5min.
（2）It will be added in mixed liquor after 1g tannin 50g dissolved in purified water, hot red pepper mixed liquor and quiet must be steeped after mixing
Put 5min.
（3）The supernatant liquor 700kg after standing is extracted, weighs the diatomite A1.5kg of 150 mesh and the diatomite of 200 mesh
Diatomite A and diatomite B is added in supernatant liquor after mixing, mixed solution is sent into flame filter press by B1.5kg
It is once filtered, in 15Mpa, collection obtains first-time filtrate for the operating pressure control of flame filter press.
（4）Remaining turbid is sent into flame filter press and carries out secondary filter, the operating pressure of flame filter press after standing
In 20Mpa, collection obtains secondary filtrate for control, and secondary filtrate is used as pickling water, is used further to salt down after being mixed with above-mentioned first-time filtrate
Stain produces, and is recycled after filter residue recycling washing.
Comparative example 1：
This comparative example is related to the recovery processing process of bubble hot red pepper brine that salt content is 15.00%, is as follows：
（1）By 1 ton of bubble hot red pepper brine collection in adjusting sedimentation basin, after staticly settling, coarse filtration is carried out to its supernatant, slightly considers mesh
Diameter 0.15mm, the wide 0.25mm of mesh to remove bulky grain suspended impurity and residual impurity, then add 10g flocculate with chitosan, wadding
It is pre-processed after the 3h of retrogradation shallow lake by aperture for 0.5um membrane filtrations；
（2）Pretreated bubble hot red pepper brine is handled by micro-filtrate membrane filtration, pore size filter 1.0um, microfiltration membranes mistake
The bubble hot red pepper brine is used further to pickling production as pickling water after filter.
Comparing embodiment 9 and the valid data in 1 processing procedure of comparative example, it is as shown in table 1 below.
Table 1
Comparing embodiment 9 and the technical indicator of pickling water that comparative example 1 obtains are as shown in table 2 below.
Table 2
The pickling water that embodiment 9 and comparative example 1 are obtained uses same procedure pickling fresh cowpea, such as：In fermentation tank successively
After adding in proper amount of fresh cowpea, pickling water, leavening, salt, pickle obtain bubble cowpea under the same conditions, detection bubble cowpea
Relevant parameter, it is as shown in table 3 below.
Table 3
Embodiment 10：
The present embodiment proposes a kind of recovery processing technique of bubble green pepper pickling brine, and the recovery processing technique is for 10 tons of bubble hot red peppers
Brine（Salt content 15.00%）Processing, be as follows：
（1）It will be added in after the polyacrylamide flocculant of 500g 10kg dissolved in purified water in bubble hot red pepper brine, after mixing
It obtains mixed liquor and stands 5min.
（2）It will be added in mixed liquor after 50g tannin 2.5kg dissolved in purified water, hot red pepper mixed liquor must be steeped after mixing
And stand 5min.
（3）7 tons of supernatant liquor after standing is extracted, weighs the diatomite A3.5kg of 150 mesh and the diatomite of 300 mesh
Diatomite A and diatomite B is added in supernatant liquor after mixing, mixed solution is sent into flame filter press by B3.5kg
It is once filtered, in 20Mpa, collection obtains first-time filtrate for the operating pressure control of flame filter press.
（4）Remaining turbid is sent into flame filter press and carries out secondary filter, the operating pressure of flame filter press after standing
In 20Mpa, collection obtains secondary filtrate for control, and secondary filtrate is used as pickling water, is used further to salt down after being mixed with above-mentioned first-time filtrate
Stain produces, and is recycled after filter residue recycling washing.
Comparative example 2：
This comparative example is related to the recovery processing process of bubble hot red pepper brine that salt content is 15.00%, is as follows：
（1）By 10 tons of bubble hot red pepper brine collections in the active carbon powder in stirring pool, adding in 2kg, stirring and adsorbing 30min, centrifugation
Separate and collect liquid；
（2）500g chitosan flocculants are added in into aforesaid liquid, stirring is filtered after standing, and obtains flavor fermentation liquid.
Comparing embodiment 10 and the valid data in 2 processing procedure of comparative example, it is as shown in table 4 below.
Table 4
Comparing embodiment 10 and the technical indicator of pickling water that comparative example 2 obtains are as shown in table 5 below.
Table 5
The pickling water that embodiment 10 and comparative example 2 are obtained uses same procedure pickling fresh capsicum, such as：In fermentation tank successively
After adding in proper amount of fresh capsicum, pickling water, leavening, salt, pickle obtain pickling pepper under the same conditions, detect pickling pepper
Relevant parameter, it is as shown in table 6 below.
Table 6
Embodiment 11：
The present embodiment proposes a kind of recovery processing technique of bubble green pepper pickling brine, and the recovery processing technique is for 20 tons of bubble hot red peppers
Brine（Salt content 15.00%）Processing, be as follows：
（1）It will be added in after the polyacrylamide flocculant of 2kg 40kg dissolved in purified water in bubble hot red pepper brine, after mixing
Mixed liquor simultaneously stands 5min.
（2）It will be added in mixed liquor after 200g tannin 10kg dissolved in purified water, hot red pepper mixed liquor must be steeped after mixing
And stand 5min.
（3）14 tons of supernatant liquor after standing is extracted, weighs the diatomite A5kg of 100 mesh and the diatomite B5kg of 200 mesh,
Diatomite A and diatomite B is added in supernatant liquor after mixing, mixed solution is sent into flame filter press and is carried out once
Filtering, in 15Mpa, collection obtains first-time filtrate for the operating pressure control of flame filter press.
（4）Remaining turbid is sent into flame filter press and carries out secondary filter, the operating pressure of flame filter press after standing
In 15Mpa, collection obtains secondary filtrate for control, and secondary filtrate is used as pickling water, is used further to salt down after being mixed with above-mentioned first-time filtrate
Stain produces, and is recycled after filter residue recycling washing.
Comparative example 3：
This comparative example is related to the recovery processing process of bubble hot red pepper brine that salt content is 15.00%, is as follows：
（1）By 20 tons of bubble hot red pepper brine collections in adjusting sedimentation basin, after staticly settling, coarse filtration is carried out to its supernatant, slightly considers net
Bore dia 0.15mm, the wide 0.25mm of mesh to remove bulky grain suspended impurity and residual impurity, add the active powdered carbon of 4kg
End, stirring and adsorbing 30min are centrifuged and are collected liquid；
（2）2kg flocculate with chitosan is added into aforesaid liquid, is carried out in advance for 0.5um membrane filtrations by aperture after flocculation sediment 3h
Processing；Pretreated bubble hot red pepper brine is handled by micro-filtrate membrane filtration, pore size filter 1.0um, micro-filtrate membrane filtration
The bubble hot red pepper brine is used further to pickling production as pickling water afterwards.
Comparing embodiment 11 and the valid data in 3 processing procedure of comparative example, it is as shown in table 7 below.
Table 7
Comparing embodiment 11 and the technical indicator of pickling water that comparative example 3 obtains are as shown in table 8 below.
Table 8
The pickling water that embodiment 11 and comparative example 3 obtain is pickled chilli using same procedure, such as：Add successively in fermentation tank
After entering appropriate chilli, pickling water and salt, it is sealed by fermentation chilli embryo is made under the same conditions, detect the phase of chilli embryo
Related parameter, it is as shown in table 9 below.
Table 9
It is the Economic and Efficiency Analysis carried out to embodiment 11 below, it is as shown in table 10 below：
Table 10
The above is only presently preferred embodiments of the present invention, and limitation in any form is not done to the present invention, every according to this
Any simple modification that the technical spirit of invention makees above example, equivalent variations, each fall within protection scope of the present invention
Within.
Claims (10)
1. a kind of recovery processing technique of bubble green pepper pickling brine, it is characterised in that：The recovery processing technique includes：By salt content
Bubble green pepper for 10.00~20.00% is pickled brine after flocculation sediment, clear liquid is taken to be filtered after being mixed with diatomite through primary, once
The first-time filtrate of filtering gained is used further to pickling production.
2. a kind of recovery processing technique of bubble green pepper pickling brine according to claim 1, it is characterised in that：The flocculation is heavy
Shallow lake includes：
（a）It will add in bubble green pepper pickling brine, and obtain mixed liquor after mixing and stand after flocculant water dissolution；
（b）It adds in mixed liquor, obtain bubble green pepper mixed liquor after mixing and stands after being dissolved in tannin water.
3. a kind of recovery processing technique of bubble green pepper pickling brine according to claim 2, it is characterised in that：The step
（a）In, flocculant is polyacrylamide flocculant, and weight is pickled 0.01~the 0.10 ‰ of weight saline for bubble green pepper, will flocculate
It is added in after the water dissolution of 10~50 times of quality of agent in bubble green pepper pickling brine, obtain mixed liquor after mixing and stands 3~5min.
4. a kind of recovery processing technique of bubble green pepper pickling brine according to claim 2, it is characterised in that：The step
（b）In, the weight of tannin is pickled 0.001~the 0.010 ‰ of weight saline for bubble green pepper, by the tannin water of 100~500 times of quality
It is added in mixed liquor after dissolving, obtain bubble green pepper mixed liquor after mixing and stands 3~5min.
5. a kind of recovery processing technique of bubble green pepper pickling brine according to claim 2, it is characterised in that：The clear liquid body
Product accounts for the 70.00~80.00% of bubble green pepper mixed liquor total volume.
6. a kind of recovery processing technique of bubble green pepper pickling brine according to claim 1, it is characterised in that：The diatomite
The diatomite B of diatomite A and 200~300 mesh including 100~150 mesh, the diatomite A and diatomite B are mixed with clear liquid
Uniformly, wherein, diatomite A accounts for 0.1~the 1.0 ‰ of clear liquid weight, and diatomite B accounts for 0.1~the 1.0 ‰ of clear liquid weight.
7. a kind of recovery processing technique of bubble green pepper pickling brine according to claim 1, it is characterised in that：The primary mistake
Filter is that clear liquid and diatomaceous mixed solution are sent into the process being filtered in flame filter press, the operation pressure of flame filter press
Power is controlled in 15~20Mpa.
8. a kind of recovery processing technique of bubble green pepper pickling brine according to claim 1, it is characterised in that：At the recycling
Science and engineering skill further includes：The turbid after flocculation sediment is taken to carry out secondary filter, secondary filtrate and first-time filtrate obtained by secondary filter
Pickling production is used further to after mixing.
9. a kind of recovery processing technique of bubble green pepper pickling brine according to claim 2, it is characterised in that：The secondary mistake
Filter is that turbid is sent into the process being filtered in flame filter press, and the operating pressure of flame filter press is controlled in 15~20Mpa.
10. a kind of recovery processing technique of bubble green pepper pickling brine according to claim 8, it is characterised in that：It is described primary
Filtrate and the mixed technical indicator of secondary filtrate meet：
Total acid content：0.50~1.30%；
Salt content：10.00~20.00%；
Salt-less solid：0.80~2.00%；
Protein：0.05~0.10%；
Microorganism：10~1000cfu/mL；
Acrylamide：0.10~0.50ug/L.
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| WO2022167921A1 (en) * | 2021-02-03 | 2022-08-11 | Marcatus QED Inc. | A process for treatment of spent media from vegetable pickle |
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